The idea behind a verrine is quite simple: layers in a glass. The execution, however, can be beautifully elaborate, like in the verrines that Pierre Hermé offers in his Paris confectionery. These little glasses of sweet or savory layers have become wildly popular, showing up on blogs in and in newspaper food sections quite frequently. Here's a savory verrine with goat cheese, carrots and beans, and another sweet one with strawberries and cream.
Verrines can be labor-intensive, but they are perfect for dinner parties when you want to make an appetizer or dessert ahead of time. We did this for our recent wedding catering, using seasonal ingredients and simple recipes that were easily made ahead.
The lightly spiced, creamy pudding and the rich, tangy plums went together very well - we loved these. Also try with lemon pudding and Heidi's original Rosewater Plum Compote.
Spiced Cream and Plum Verrines
1 recipe Basic Pudding
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1 recipe Plum and Earl Grey Preserves
1 recipe Sweet and Salty Cinnamon Almonds
Add the cinnamon and nutmeg into the pudding with the cornstarch. Taste and adjust to suit, if necessary.
When the pudding is cool, layer in 4-ounce glasses, alternating with the plum preserves. Top with the sugared almonds and serve.
These can be made several hours in advance and left in the fridge. They're best when they come to room temperature though.